Remove pudding from heat. Whisk some of the hot pudding mixture with egg yolks and vanilla; stir into remaining hot pudding mixture. Cook, stirring constantly, for 2 to 4 minutes or until thick and glossy. Remove from heat and stir in butter; divide among 8 ovenproof bowls. Let cool to room temperature.

Place bowls on baking sheet. Divide marshmallows, graham cracker crumbs and remaining chocolate chips evenly among each bowl. Broil for 1 minute or until marshmallows are golden.

When cooling warm puddings, press microwave safe plastic wrap directly onto surface of each pudding to prevent a “skin” from forming on top.